Keith Hautala

By

College: Art Museum

Museum, Boone Center to Host 'Art at Lunch' on Nov. 9

Published: Nov 6, 2012

LEXINGTON, Ky. (Nov. 6, 2012) — The Art Museum at the University of Kentucky and the Hilary J. Boone Center will present "Art at Lunch," a luncheon and talk featuring a noted art scholar, Friday, Nov. 9. 

 

The event starts at 11:30 a.m. and is open to members and non-members alike. The featured speaker will be Rob Jensen, interim director of the School of Art and Visual Studies at the UK College of Fine Arts. His talk is titled, "Miniature & Gigantic: Why Size Matters."

 

Jensen, who holds a bachlor's degree in art history from University of Oregon and a master's degree and doctorate from the University of California, Berkeley, is an associate professor of art history with field emphases in the history of modernism and the economics of art. Since joining the UK faculty in 1994, he has taught numerous undergraduate and graduate courses on a wide range of subjects, ranging from contemporary art to the history of the art market. Jensen has served as a visiting scholar at the Ecole normale superieure in Paris and a scholar at the Getty Research Institute in Los Angeles.

 

Jensen’s first book, "Marketing Modernism in Fin-de-siècle Europe," explored how the ideas and visual language of French modern art spread across Europe in the late 19th and early 20th centuries.  He has often collaborated with University of Chicago economist, David Galenson, on the econometric study of artistic importance, especially in regard to the varied life cycles of artists’ careers. Jensen has also long been interested in and published essays on theoretical issues related to photography and mechanical reproduction. Currently, he is working on a book titled "The Geography of Innovation: Essays on Artists’ Market Practices."

 

The lunch menu starts off with a butternut squash bisque with crisp country ham. Main course options are a brined double-thick pork chop with Yukon potatoes, sauteed kale and cranberry- lemongrass sauce; or pan-seared trout with toasted quinoa, butternut squash, sauteed greens and a Banyuls vinaigrette. Dessert choices are tropical fruit with Grand Marnier sabayon sauce and lace cookies or a poached pear and almond custard tart. 

 

The cost is $25 per person, inclusive. For more information or to make reservations, please call (859) 257-1133.

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